Metis

Bali, Indonesia

Cool breezes play over blinding green rice paddies at Métis, one of beachside Bali’s chicest new addresses. Low-slung white leather armchairs, evening candlelight and Scandi-inspired hardware create a sophisticated colonial setting for Nicolas Tourneville’s mostly French-Med cuisine. The Kafe Warisan pioneers have shifted up a gear at this stylish 350-seat Kerobokan compound. “We tried to keep all the good ideas from Warisan — like the terrace, the menus and the atmosphere — but this is more modern, more up to date,” says Tourneville. Classic Warisan dishes such as roast mushrooms stuffed with snails still dominate, but the menu now extends to inventive Japanese and Middle Eastern plates. We tried the silky fresh Tasmanian smoked salmon dressed in a river of orange, green and black roe served with (too thick) blini, crème fraîche and capers. Then a clever redux of a Niçoise comprising poppy-seed-crusted yellowfin tuna grilled rare and served on a kindling pile of green beans, pitted Kalamatas and baby potatoes, seasoned with balsamic vinegar and pesto.

Cuisine:Французская, средиземноморская

Chef:Nicolas Tourneville

Work Time:Daily: 11:00 - 02:00
Sunday: 18:00 - 02:00

Location:Jl. Petitenget no.6, Kerobokan Kelod, Bali

Details:Dress code is smart casual. Kindly refrain from wearing slippers and no singlet or alcohol branded T-shirt is allowed.